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Thread: Fermented lard mayo page

  1. #1
    kitoi's Avatar
    kitoi is offline Senior Member
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    Fermented lard mayo


  2. #2
    camel's Avatar
    camel is offline Senior Member
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    What's the flavor like?

  3. #3
    JoanieL's Avatar
    JoanieL is offline Senior Member
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    Good idea on the fermentation.

    I think it's fun experimenting with different fats in general recipes. I once used duck fat in place of butter in hollandaise, and it was wonderful over poultry. Bacon fat mayo might be good over tomatoes. Kitchen as laboratory!
    "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine

    B*tch-lite

  4. #4
    kitoi's Avatar
    kitoi is offline Senior Member
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    Flavor has a slight porky taste, I think it will work great for the recipe I have in mind.

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